CN113768151B - Preparation method and detection method of tea polyphenol in white sand green tea - Google Patents

Preparation method and detection method of tea polyphenol in white sand green tea Download PDF

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CN113768151B
CN113768151B CN202111011364.6A CN202111011364A CN113768151B CN 113768151 B CN113768151 B CN 113768151B CN 202111011364 A CN202111011364 A CN 202111011364A CN 113768151 B CN113768151 B CN 113768151B
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CN113768151A (en
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惠阳
陈文豪
周秀悄
陈光英
陈朝霞
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Hainan Normal University
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    • A—HUMAN NECESSITIES
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    • B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
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Abstract

The invention discloses a preparation method and a detection method of tea polyphenol in white sand green tea, belonging to the technical field of tea polyphenol, and comprising the following steps: (1) Adding a solvent into the dry powder of the white sand green tea, soaking for 50-70 min at 85-95 ℃, and then leaching by ultrasonic waves; (2) Heating and extracting by adopting intermittent microwave with the power of 550-600 w to obtain white sand green tea microwave extract; (3) Filtering, concentrating under reduced pressure, and drying to obtain tea polyphenols extract; the preparation method of the tea polyphenol in the white sand green tea provided by the invention is simple and quick, and has obvious experimental detection effect; the preparation of tea polyphenol in white sand green tea and capillary electrophoresis detection of 8 components such as catechin are related for the first time, so that the quality of a tea polyphenol product is comprehensively and objectively evaluated; the detection method of tea polyphenol in white sand green tea has wide application range, and can be used for detection and analysis no matter the tea polyphenol of white sand green tea or the tea polyphenol of other tea products.

Description

Preparation method and detection method of tea polyphenol in white sand green tea
Technical Field
The invention relates to the technical field of tea polyphenol extraction, in particular to a preparation method and a detection method of tea polyphenol in white sand green tea.
Background
Tea Polyphenols (teapolyphenols) are the general name of Polyphenols in Tea, and consist of more than 30 phenols, and its main component is catechin and its derivatives, and is the main component with health promotion function in Tea. Tea polyphenols have a series of important functions of resisting cancer, resisting aging, resisting radiation, reducing blood sugar and blood fat, and the like, and are known as 'health preserving treasure in twenty-first century' and 'radiation gram'. The document reports that the tea polyphenol content in green tea is highest in various tea products.
Hainan is the only tropical island tea producing area in China, tea can be collected in four seasons, early spring tea is marketed for about 3 months earlier than the tea producing area in the interior, and new tea in the current year can be drunk before and after spring festival, which is an area and ecological advantage which are not possessed by other domestic tea areas, and is the reputation of 'first early spring tea in China'.
White Sha Lizu self-curing county is positioned in the middle and west of the Hainan island, is in the ecological core region of the Hainan island, has high mountain and cloud and abundant rainfall, and mainly uses Hainan big leaf, fuding big white tea, fuyun No. 6, qilan, narcissus and the like as main tea tree varieties in the region to produce early spring green tea. The unique soil condition of the white sand and the merle pit and the excellent ecological environment create excellent natural conditions for the growth of tea trees, create the unique quality of the white sand green tea and are the only green tea planted on the merle pit in China. The tea has rich content, high water extract content, and tea polyphenol content of 28-40% higher than that of the tea leaves in the field by 10-15% points. The tea has high fragrance, strong fragrance of the medium and small tea tree varieties and strong mellow taste of the large leaf tea tree varieties, is moist, green and bright in color, has long lasting fragrance and strong and sweet taste, and is classified as a China national geographic marking product. At present, no research report on tea polyphenol in white sand green tea is seen, so that deep research on the extraction, purification and enrichment process of tea polyphenol in white sand green tea is necessary.
The method for extracting and detecting tea polyphenol mainly adopts high performance liquid chromatography to detect tea polyphenol. Aiming at the problems that the tea polyphenol preparation method in the prior art either involves the use of an organic solvent or uses macroporous resin for purification and the like, organic solvent residues, adsorption material residues and the like which are difficult to avoid are generated; some methods lack detection of the final product of the prepared tea polyphenol, or simply adopt a colorimetric method for preliminary detection, and the detection of multiple active ingredients such as catechin is insufficient, so that the quality of the prepared tea polyphenol product is difficult to realize effective control.
Disclosure of Invention
In view of the above, the invention provides a method for preparing tea polyphenol in white sand green tea and separating and detecting 8 components such as catechin by capillary electrophoresis.
The technical scheme of the invention is realized as follows:
the invention provides a preparation method of tea polyphenol in white sand green tea, which comprises the following steps:
(1) Adding a solvent into dry powder of white sand green tea, soaking for 50-70 min at 85-95 ℃, and performing 180-200W ultrasonic extraction for 8-10 min to obtain a white sand green tea primary extract;
(2) Heating and extracting the white sand green tea primary extract by using intermittent microwave with the power of 550-600 w to obtain white sand green tea microwave extract;
(3) Filtering the white sand green tea microwave extract, concentrating under reduced pressure, and drying to obtain tea polyphenol extract.
As a further scheme of the invention: in the step 2, the time for heating and extracting the intermittent microwave is 9-10 min.
As a further scheme of the invention: the intermittent extraction is as follows: firstly, carrying out microwave treatment for 1min to a boiling state, taking out, standing and cooling for 5-6 min, carrying out microwave treatment again for 1min, and then standing and cooling for 5-6 min, so as to heat and cool until the accumulated microwave heating and extracting time is reached.
As a further scheme of the invention: the dry powder of the white sand green tea is obtained by crushing a product prepared from fresh white sand green tea through the processes of enzyme deactivation, rolling, drying and the like.
As a further scheme of the invention: the solvent is one of tap water, mineral water or purified water.
As a further scheme of the invention: drying the white sand green tea extract after concentrating under reduced pressure is low-temperature freeze drying or spray drying.
According to the method for detecting tea polyphenol obtained by the preparation method of tea polyphenol in white sand green tea, one or more than two components in the tea polyphenol extract are detected by capillary electrophoresis separation, and a borax-phosphate mixed system is adopted as a buffer solution.
As a further scheme of the invention: the borax-phosphate mixed system comprises: 30mM Na 2B4O7、5mM NaH2PO4, 35mM SDS, 20mM beta-CD, volume fraction 18% (CH 2OH)2, volume fraction 10% CH 3 CN pH=8.2 buffer solution.
As a further scheme of the invention: the capillary column temperature for capillary electrophoresis separation is 25 ℃, and the quartz capillary column is 48.5cm multiplied by 0.75mm.
As a further scheme of the invention: the voltage of the capillary electrophoresis separation is 22kV, and the detection wavelength is 210nm.
Compared with the prior art, the invention has the beneficial effects that: the preparation method of the tea polyphenol in the white sand green tea provided by the invention is simple and quick, the experimental detection effect is obvious, and the operation environment is safe; according to the invention, the preparation of tea polyphenol in white sand green tea and capillary electrophoresis detection of 8 components such as catechin are related for the first time, so that the quality of tea polyphenol products is comprehensively and objectively evaluated; the detection method of tea polyphenol in white sand green tea has wide application range, and can be used for detection and analysis no matter the tea polyphenol of white sand green tea or the tea polyphenol of other tea products.
Drawings
FIG. 1 is a graph showing the effect of different soaking temperatures on the content of catechins (C) in green tea polyphenols of white sand green tea.
FIG. 2 is a graph showing the effect of different extraction water qualities on the content of catechins (C) and other components in green tea polyphenols of white sand green tea.
FIG. 3 shows the effect of different soaking times on the content of catechins (C) in green tea polyphenols of white sand green tea.
FIG. 4 shows the changes in the content of catechin (C) in green tea polyphenols of white sand green tea with different times of ultrasonic extraction.
FIG. 5 shows the changes in the content of catechin (C) in green tea polyphenols of white sand green tea with different microwave extraction times.
FIG. 6 shows the changes in the content of catechin (C) in green tea polyphenols of white sand green tea with different reflux extraction times.
FIG. 7 shows the effect of buffer concentration and pH on separation of 8 components such as catechin.
FIG. 8 shows the effect of SDS concentration on separation of 8 components such as catechin.
FIG. 9 shows the effect of β -CD concentration on separation of 8 components such as catechin.
FIG. 10 shows capillary electrophoresis spectra of 8 reference substances such as catechin under optimal conditions.
FIG. 11 shows capillary electrophoresis spectra of 8 components such as catechin in tea polyphenols sample under optimal conditions.
FIG. 12 is a diagram showing the structure of 8 components such as catechin in tea polyphenol.
Detailed Description
In order to better understand the technical content of the present invention, the following provides specific examples to further illustrate the present invention.
The experimental methods used in the embodiment of the invention are conventional methods unless otherwise specified.
Materials, reagents, and the like used in the examples of the present invention are commercially available unless otherwise specified.
Example 1
Referring to fig. 1, the soaking temperature process is optimized: weighing 5.0g of white sand green tea powder, putting into a 125mL grinding conical flask, respectively adding 100mL tap water at 60 ℃, 70 ℃, 80 ℃ and 90 ℃ according to a feed-liquid ratio of 1:20, soaking at constant temperature for 60min, shaking halfway for 2-3 times, filtering the obtained tea soup, concentrating in vacuum, and freeze-drying to obtain tea polyphenol with the highest yield of 37%.
Example 2
Referring to fig. 2, the process optimization of the immersion water quality: accurately weighing 5.0g of ground white sand green tea powder in a 125mL grinding conical flask, respectively adding 100mL of tap water, mineral water and purified water at 90 ℃ according to a feed-liquid ratio of 1:20, soaking for 60min, shaking for 2-3 times midway, filtering the obtained tea soup, concentrating in vacuum, and freeze-drying to obtain tea polyphenol with a highest yield of 35%.
Example 3
Referring to fig. 3, process optimization of soak time: accurately weighing 5.0g of ground white sand green tea powder in a 125mL grind flask according to a 1:20, respectively soaking in 90 deg.c tap water for 5min, 10min, 30min,60min, 3h, 6h, 12h and 24h, respectively filtering the tea soup, vacuum concentrating, and spray drying to obtain tea polyphenol with highest yield of 40%. In summary, the present invention preferably is immersed in tap water at 90℃for 60min.
Example 4
Referring to fig. 4, tea polyphenols are extracted by ultrasonic wave: placing 5.0g of green tea powder into a 125mL grinding conical flask, adding 90 ℃ tap water according to a feed-liquid ratio of 1:20, extracting with ultrasonic wave with power of 200W for 10min, 30min, 60min and 90min to obtain tea soup, filtering, and measuring the content of 8 components such as catechin in tea polyphenol by capillary electrophoresis. As the ultrasonic time increases, the content of tea polyphenol increases first, and as shown in Table 1, the result shows that 60 minutes later, the ultrasonic time of 60 minutes is preferable since the gradual decrease starts.
TABLE 1
Example 5
Referring to fig. 5, tea polyphenols are extracted by microwaves: 5.0g of white sand green tea powder is placed in a 125mL grinding conical flask, tap water is added according to a feed-liquid ratio of 1:20, the power of a microwave oven is 600W, and microwave extraction is respectively carried out for 10s, 30s, 1min, 4min and 10min. When the microwave is used for 4min and 10min, intermittent extraction is adopted, namely the microwave oven is firstly used for processing for 2min, at the moment, the extracting solution can quickly reach a boiling state, a sample is taken out, kept stand and cooled for 5min, then the microwave is used for processing for 1min, and then kept stand and cooled for 5min, and the circulation (namely the '5+1' circulation) is added to the required heating time. Filtering the tea soup, and measuring the concentration of tea polyphenols therein by capillary electrophoresis. As a result, as shown in Table 2, the content of tea polyphenols was gradually increased with the increase of the microwave time, and the trend of the increase was gradually decreased at 10min, preferably the microwave leaching time was 10min.
TABLE 2
Example 6
Referring to fig. 6, tea polyphenols are extracted by reflux: placing 5.0g of white sand green tea powder into a 125mL ground three-neck round-bottom flask, respectively adding tap water according to a feed-liquid ratio of 1:20, respectively refluxing for 0.5h, 1h, 2h and 4h, stopping refluxing, standing, filtering a proper amount of tea soup, analyzing the content of tea polyphenol by adopting a capillary electrophoresis method, and comparing the influence of refluxing time on the extraction of the tea polyphenol. As a result, as shown in Table 3, the content of tea polyphenols was decreased and then increased with the increase in the reflux time, and the content of each component was highest up to 4 hours.
TABLE 3 Table 3
In summary, the invention uses a microwave extraction method as an optimal extraction method, combines a tea polyphenol product obtained by adopting a microwave intermittent extraction method, and has the highest content of 8 components such as catechin through HPCE detection, and specifically comprises the following steps: the ratio of tea to tap water is 1:20, the microwave power is 600W, and the batch extraction is carried out for 10min.
Example 7
A preparation method of tea polyphenol in white sand green tea comprises the following steps:
(1) Adding solvent into dry powder of white sand green tea, soaking at 85deg.C for 50min, and extracting with 180W ultrasonic wave for 8min to obtain primary extractive solution of white sand green tea;
(2) Extracting white sand green tea primary extract by adopting intermittent microwave heating with the power of 550w, wherein the time of the intermittent microwave heating and the extracting is 9-10 min, and the intermittent extracting is as follows: firstly, carrying out microwave treatment for 1min to a boiling state, taking out, standing and cooling for 5-6 min, carrying out microwave treatment again for 1min, then standing and cooling for 5-6 min, and heating and cooling until the accumulated microwave heating and extracting time is reached, so as to obtain white sand green tea microwave extracting solution;
(3) Filtering the white sand green tea microwave extract, concentrating under reduced pressure, and drying to obtain tea polyphenol extract.
Example 8
A preparation method of tea polyphenol in white sand green tea comprises the following steps:
(1) Adding solvent into dry powder of white sand green tea, soaking at 95deg.C for 70min, and extracting with 200W ultrasonic wave for 10min to obtain primary extractive solution of white sand green tea;
(2) Extracting white sand green tea primary extract by adopting intermittent microwave heating with the power of 600w, wherein the time of the intermittent microwave heating and the extracting is 9-10 min, and the intermittent extracting is as follows: firstly, carrying out microwave treatment for 1min to a boiling state, taking out, standing and cooling for 5-6 min, carrying out microwave treatment again for 1min, then standing and cooling for 5-6 min, and heating and cooling until the accumulated microwave heating and extracting time is reached, so as to obtain white sand green tea microwave extracting solution;
(3) Filtering the white sand green tea microwave extract, concentrating under reduced pressure, and drying to obtain tea polyphenol extract.
The structure of 8 components such as catechin in the tea polyphenol extracts extracted in examples 7 to 8 of the present invention is shown in FIG. 12.
The standard substances of eight components of tea polyphenol are respectively weighed: catechin, epicatechin, gallocatechin, epigallocatechin, epicatechin gallate, gallocatechin gallate, epigallocatechin gallate, chlorogenic acid each 0.0010g, were dissolved in filtered methanol, transferred into 10mL color comparison tubes, and fixed in volume to scale with methanol, shaken well to prepare 1mg/mL stock solution of tea polyphenol standard substance, i.e. reference substance solution, and placed in a refrigerator at 4deg.C for use.
Example 9
Influence of buffer concentration and pH on separation of 8 components such as catechin:
Referring to FIG. 7, borate buffer systems and phosphate buffer systems are commonly used for capillary electrophoresis; adopting a borax-phosphate mixed system as a buffer solution; as shown in FIG. 7, when the concentration of NaH 2P04 was fixed at 10mM and the concentration gradient of borax was changed in the range of 5 to 35mM in units of 5mM, the separation effect of 8 components such as catechin was found to be best when the concentration of borax was 30mM and the pH of the buffer solution was 8.2. Subsequently, naH 2P04 was screened in the concentration range of 5-15mM, and the separation effect was found to be good when NaH 2P04 was 5 mM.
Example 10
Effect of SDS concentration on separation of 8 components such as catechin:
Referring to fig. 8, in order to achieve baseline separation of 8 components such as GC, sodium Dodecyl Sulfate (SDS) is selected as a surfactant to form micelles in a buffer solution, thereby improving the separation effect. As a result of analysis in a concentration range of 0 to 40mM with a concentration gradient of 10mM as a unit, as shown in FIG. 8, the separation effect of 8 components such as catechin became better as the concentration of SDS became higher, and the separation effect was best at a concentration of 35mM of SDS, and the time was relatively short, so that the experiment finally selected that the concentration of 35mM was the optimum concentration of SDS.
Example 11
Effect of beta-CD concentration on separation of 8 components such as catechin:
referring to FIG. 9, the concentration gradient of the beta-CD in the range of 10-25mM is increased by 5mM, and as a result, as shown in FIG. 9, the separation effect of 8 components such as catechin is better and better with the increase of the beta-CD concentration, and when the beta-CD concentration is more than 20mM, the separation effect is not changed significantly, and the separation time and the separation effect are taken into consideration comprehensively. The optimal concentration of beta-CD is 20mM.
Example 12
Influence of organic solvent on separation of 8 components such as catechin:
Acetonitrile or ethylene glycol is singly selected as an organic optimizing reagent, so that baseline separation of 8 components such as GC (gas chromatography) cannot be realized. The volume fraction of ethylene glycol was 18% using acetonitrile and ethylene glycol as organic optimization reagents, and analysis compared the separation at 5%, 10%,15% acetonitrile, and when the volume fraction of acetonitrile was 10%, 8 components such as catechin could reach baseline separation within 25 minutes, and the results are shown in fig. 10.
Example 13
Precisely weighing eight standard substances of tea polyphenol: catechin, epicatechin, gallocatechin, epigallocatechin, epicatechin gallate, gallocatechin gallate, epigallocatechin gallate, chlorogenic acid each 0.0010g, were dissolved in filtered methanol, transferred into 10mL color comparison tubes, and fixed in volume to scale with methanol, shaken well to prepare 1mg/mL stock solution of tea polyphenol standard substance, i.e. reference substance solution, and placed in a refrigerator at 4deg.C for use. Then, the detection was performed by capillary electrophoresis under optimal conditions, and the results are shown in FIG. 11.
The method for preparing the buffer solution in the above embodiment is as follows: 14.419g of sodium dodecyl sulfate, 19.068g of sodium tetraborate (borax), 14.187g of beta CD and 11.701g of sodium dihydrogen phosphate are accurately weighed, dissolved by filtered distilled water respectively, then transferred into a 250mL volumetric flask respectively, and stirred evenly by the filtered distilled water to a fixed volume to scale, and prepared into standard stock solutions of 0.2mol/L, 0.05mol/L and 0.3mol/L respectively, and all the solutions are filtered by a water system microporous filter membrane (50mm+0.45 mu m) and placed at normal temperature for standby.
The capillary electrophoresis conditions involved are most specifically: the column temperature is 25 ℃, the quartz capillary column (48.5 cm multiplied by 0.75 mm), the buffer solution comprises the following components: a linear regression equation for 8 components such as catechin using separation voltage 22kV, capillary column temperature 25℃and detection wavelength 210nm in a buffer solution of pH=8.2 containing 30mM Na 2B4O7、5mM NaH2PO4, 35mM SDS, 20mM beta-CD and volume fraction 18% (CH 2OH)2, volume fraction 10% CH 3 CN) is shown in Table 4.
TABLE 4 Table 4
To sum up: the method is an optimal extraction method of tea polyphenol by a microwave extraction method, and the content of 8 components such as catechin reaches the highest after HPCE detection, and the method specifically comprises the following steps: taking tap water as an extraction solvent, intermittently extracting tea leaves with microwave (with power of 600W and medium and high fire) for 10min, wherein the feed liquid ratio of the tea leaves to the tap water is 1:20;
In the capillary electrophoresis detection method of tea polyphenol, the concentration of NaH 2P04 is 5mM, the concentration of sodium dodecyl sulfate is 35mM, and the concentration of beta-CD is 20mM; the optimal concentration of SDS was 35mM, the optimal volume fraction of acetonitrile was 10%, the separation was best, and the time was short.
The foregoing description of the preferred embodiments of the invention is not intended to be limiting, but rather is intended to cover all modifications, equivalents, alternatives, and improvements that fall within the spirit and scope of the invention.

Claims (2)

1. A detection method of a tea polyphenol extract in white sand green tea is characterized in that the detection method of the tea polyphenol extract is characterized in that catechin, epicatechin, gallocatechin, epigallocatechin, chlorogenic acid, epicatechin gallate, gallocatechin gallate and epigallocatechin gallate components in the tea polyphenol extract are separated by capillary electrophoresis and detected simultaneously, and a borax-phosphate mixed system is used as a buffer solution;
the borax-phosphate mixed system comprises: 30 Buffer solution of mM Na 2B4O7、5 mM NaH2PO4, 35 mM SDS, 20 mM β -CD, volume fraction 18% (CH 2OH)2, volume fraction 10% CH 3 CN ph=8.2;
The capillary column temperature of the capillary electrophoresis separation is 25 ℃, and the quartz capillary column is 48.5cm multiplied by 0.75mm;
the capillary electrophoresis separation voltage is 22 kV, and the detection wavelength is 210 nm;
the preparation method of the tea polyphenol extract comprises the following steps:
(1) Adding a solvent into dry powder of white sand green tea, soaking at 85-95 ℃ for 50-70 min, and performing 180-200W ultrasonic extraction for 8-10 min to obtain a white sand green tea primary extract; the dry powder of the white sand green tea is obtained by crushing a product prepared by a green removing, rolling and drying process of fresh white sand green tea; the solvent is one of tap water, mineral water or purified water;
(2) Heating and extracting the white sand green tea primary extract by using intermittent microwave with the power of 550-600 w to obtain white sand green tea microwave extract;
The intermittent microwave heating and extracting time is 9-10 min, and the intermittent microwave heating and extracting steps are as follows: firstly, carrying out microwave treatment for 1min to a boiling state, taking out, standing and cooling for 5-6 min, carrying out microwave treatment again for 1min min, and then standing and cooling for 5-6 min, so that heating and cooling are circulated until the accumulated microwave heating and extracting time is reached;
(3) Filtering the white sand green tea microwave extract, concentrating under reduced pressure, and drying to obtain tea polyphenol extract.
2. The method for detecting tea polyphenol extract in white sand green tea according to claim 1, wherein drying of the white sand green tea microwave extract after concentration under reduced pressure is low-temperature freeze drying or spray drying.
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